No-bake rhubarb cheesecake squares are the perfect combination of tangy rhubarb, creamy cheesecake filling, and a buttery graham cracker crust. This dessert is ideal for warm weather when you want something sweet, refreshing, and hassle-free without turning on the oven. With its vibrant color and luscious texture, it’s not only delicious but also visually stunning—perfect for parties, brunches, or casual family gatherings.
This recipe is easy to customize, whether you prefer a sweeter topping, a different crust, or want to add fresh berries. With minimal ingredients and simple steps, even beginner bakers can achieve dessert perfection.
Why You’ll Love No-Bake Rhubarb Cheesecake Squares
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No Oven Required: Perfect for hot days or quick prep.
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Tangy and Sweet: Rhubarb balances the creamy richness of the cheesecake.
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Quick and Simple: Ready in under an hour plus chilling time.
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Versatile: Customize with nuts, berries, or flavored crusts.
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Crowd-Pleaser: Bite-sized squares make serving easy at parties.
Equipment You’ll Need
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8×8-inch or 9×9-inch baking pan
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Mixing bowls
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Whisk or electric mixer
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Rubber spatula
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Saucepan
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Measuring cups and spoons
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Parchment paper
Ingredients for Rhubarb Cheesecake Squares
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
For the Rhubarb Topping:
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2 cups chopped rhubarb (fresh or frozen)
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½ cup granulated sugar
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1 tablespoon cornstarch
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2 tablespoons water
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1 teaspoon lemon juice
Timing & Servings
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Prep Time: 25 minutes
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Chill Time: 3–4 hours
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Total Time: 3 hours 25 minutes
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Servings: 12 squares
How to Make No-Bake Rhubarb Cheesecake Squares
Step 1. Prepare the Crust
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Line your baking pan with parchment paper, leaving an overhang for easy removal.
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press the mixture firmly into the bottom of the pan to form a solid crust.
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Chill in the refrigerator while preparing the filling.
Step 2. Make the Cheesecake Filling
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add powdered sugar and vanilla extract, mixing until fully incorporated.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Pro Tip: Folding gently preserves the airy texture of the filling.
Step 3. Prepare the Rhubarb Topping
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In a small saucepan, combine chopped rhubarb, sugar, cornstarch, water, and lemon juice.
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Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens (about 5–7 minutes).
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Allow to cool to room temperature before spreading over the cheesecake filling.
Tip: For a smoother topping, blend the rhubarb mixture lightly with a hand blender.
Step 4. Assemble the Squares
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Remove the crust from the fridge and spread the cheesecake filling evenly on top.
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Spoon or pour the cooled rhubarb topping over the filling, spreading gently.
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Cover with plastic wrap and chill in the refrigerator for at least 3 hours until set.
Step 5. Serve
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Lift the dessert from the pan using the parchment overhang.
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Cut into squares using a sharp knife.
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Optional: Garnish with fresh berries, mint leaves, or a light dusting of powdered sugar for a beautiful presentation.
Tips for the Perfect No-Bake Cheesecake Squares
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Use Full-Fat Cream Cheese: Ensures a rich and creamy texture.
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Chill Properly: At least 3 hours is essential for firm slices.
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Even Layering: Spread each layer gently for clean, neat squares.
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Rhubarb Sweetness: Adjust sugar depending on the tartness of your rhubarb.
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Make Ahead: Prepare a day in advance for convenience and enhanced flavor.
Variations to Try
Berry Blend: Mix rhubarb with strawberries or raspberries for a mixed berry topping.
Ginger Twist: Add a teaspoon of ground ginger to the rhubarb for a warm, spicy note.
Nutty Crunch: Sprinkle toasted almonds or pecans on top for added texture.
Mini Cheesecake Cups: Make in cupcake liners for individual servings, ideal for parties.
Serving Suggestions
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Pair with a cup of tea or coffee.
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Great for spring and summer gatherings.
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Can be made in mini servings for bite-sized treats.
Nutritional Facts (Per Serving, Approximate)
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Calories: 250–280
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Protein: 3–4g
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Carbohydrates: 22g
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Fat: 18g
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Fiber: 1g
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Sugar: 15g
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Sodium: 150mg
Nutrition will vary based on ingredients used. For a lighter version, substitute reduced-fat cream cheese and sugar alternatives.
When you’re in the mood for something sweet and comforting, Lemon Coconut Cheesecake Cookies, Pumpkin Cheesecake Swirl Brownies, or Pumpkin Spice Tiramisu are great choices.
No-Bake Rhubarb Cheesecake Squares
Ingredients
Equipment
Method
- Line your baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom of the pan to form a solid crust.
- Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Pro Tip: Folding gently preserves the airy texture of the filling.
- In a small saucepan, combine chopped rhubarb, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens (about 5–7 minutes).
- Allow to cool to room temperature before spreading over the cheesecake filling.
- Tip: For a smoother topping, blend the rhubarb mixture lightly with a hand blender.
- Remove the crust from the fridge and spread the cheesecake filling evenly on top.
- Spoon or pour the cooled rhubarb topping over the filling, spreading gently.
- Cover with plastic wrap and chill in the refrigerator for at least 3 hours until set.
- Lift the dessert from the pan using the parchment overhang.
- Cut into squares using a sharp knife.
- Optional: Garnish with fresh berries, mint leaves, or a light dusting of powdered sugar for a beautiful presentation.
- Serving Suggestions:
- Pair with a cup of tea or coffee.
- Great for spring and summer gatherings.
- Can be made in mini servings for bite-sized treats.
Conclusion
No-bake rhubarb cheesecake squares are a delicious, refreshing, and visually stunning dessert that’s simple to make yet impressive to serve. The tangy rhubarb pairs beautifully with the creamy cheesecake filling, all atop a buttery graham cracker crust. Perfect for spring and summer gatherings, these squares are also customizable, making them a versatile dessert option.
With minimal effort, no oven required, and endless flavor variations, this dessert is a reliable crowd-pleaser that combines elegance, taste, and convenience. Master this recipe, and you’ll have a go-to dessert for any occasion that is as delightful to make as it is to eat.
Recipe FAQs
1- Can I use frozen rhubarb?
Yes, just thaw and drain excess liquid before cooking.
2- How long can these cheesecake squares be stored?
Keep refrigerated in an airtight container for up to 4 days.
3- Can I use a different crust?
Yes, graham crackers, digestive biscuits, or even cookie crumbs work well.
4- Can I make them vegan or dairy-free?
Use dairy-free cream cheese and coconut cream as a substitute for a vegan version.
5- Do I have to chill them overnight?
No, at least 3 hours is sufficient, but overnight chilling improves flavor and texture.
6- Can I add other fruits to the topping?
Absolutely, strawberries, raspberries, or blueberries pair beautifully with rhubarb.